Citrus Jerk Chicken



  • 10 chicken pieces, thighs and legs
  • 8 shallots, finely chopped
  • 1 scotch bonnet chilli pepper, finely chopped
  • 8 garlic cloves, crushed
  • Juice of two limes, two lemons, and two oranges
  • 4 tbsp soy sauce
  • Half a thumb of ginger
  • 1 handful fresh parsley, finely chopped
  • 1 handful fresh coriander, finely chopped
  • 1 handful fresh thyme, finely chopped
  • 1 tbsp English mustard
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice ((berry from the Pimento tree).
  • 4-5 tbsp rum
  • 1 tbsp ground black pepper
  • 1 tbsp ground sea salt
  • 2 tbsp olive oil


  • Combine all the ingredients, except the chicken pieces, in a large bowl and mix well. Place the chicken pieces into the marinade and cover with plastic wrap. Leave to marinate in the fridge for at least an hour, preferably overnight.
  • When you are ready to cook the chicken, place under a hot grill, turning and basting regularly with the marinade for 15-20 minutes, or until completely cooked through. Or place the chicken on a barbecue grill, allowing the flames to die out before you begin cooking. Turn and baste them regularly with the marinade for about 40-50 minutes.
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